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Fettuccine Carbonara

Fettuccine Carbonara
servingsNumber of servings 4

cookingCooking 15 minutes

preparationPreparation 10 minutes

ingredients Ingredients
1 cup Golden Nature ESL 250 ml
3/4 cup Grated parmesan cheese 175 ml
2 tbsp Finely chopped fresh parsley 30ml
12 1/2 oz Dry fettuccini 375 g
2 tbsp Butter 30 ml
2 Cloves garlic, minced 2
1/2 lb Sliced fresh mushrooms 250 g
1/2 cup Light cream 125 ml
  Salt and freshly ground pepper, to taste  
ingredientsMethod

Beat together eggs, Parmesan cheese and parsley until eggs are just blended. Cook fettuccine al dente, in boiling salted water. (Do not cook ahead.) Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling. Drain pasta in a colander, without rinsing. Return to cooking pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately.